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If you’re Buffalo-obsessed (the flavor, not the city), then these tiny tastebombs will rock your world. Buffalo Chicken Meatballs pack a tangy one-two punch and are a protein-packed, lean alternative to other game day snacks. Easily adaptable for gluten free and low carb diets.
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There’s something just extra special about Buffalo sauce. It’s that perfect balance between heat and tang that makes it adventurous enough for less tolerant palates, but also brings more to the table than just fire.
This Buffalo chicken meatball recipe is a perfect example of how to push using Buffalo sauce to its limit: through both infusion and immersion. It’s like when you directly inject butter into your Thanksgiving turkey, but then also baste it with butter for 8-10 hours. Just zestier.
Scofield extremists may pooh pooh the lowly cayenne (which, to be fair, actually falls about midway on the scale, but is most definitely diluted with vinegar in hot sauces), but they could certainly choose to ramp up the heat in their Buffalo ground chicken meatballs if they want by using a hotter secondary sauce. Just don’t f**k with the Frank’s. That’s canon.
Why These Buffalo Chicken Meatballs are SO GOOD
For one, our buffalo chicken meatballs are double infused with buffalo sauce – both in the mixture, and then coated – but, there’s another secret ingredient…
Y’all… we added blue cheese crumbles to the ground chicken meatball mixture. (I know, right!?!?)
Double sauced with a double tang from the sauce and creamy, sharp blue?? We took go big or go home very seriously on this recipe. And what’s more, you can double-double down by dipping them in blue cheese dressing too!!
(And because at The Snack Blog, we believe snacks should be universal – for all, by all – we will not be engaging in discourse that takes a hard line in the great ranch vs. blue cheese debate. However, keen observers will note that Buffalo Chicken Meatballs aren’t infused with Hidden Valley for a reason.)
Buffalo Chicken Meatball Ingredients
For the Meatballs
- ground chicken
- large egg
- panko style breadcrumbs
- crumbled blue cheese
- olive oil
- Seasonings: kosher salt, dried parsley, paprika, garlic powder, onion powder, celery salt
For the Buffalo Sauce
- Hot sauce: Frank’s Red Hot and Texas Pete.
- Butter
- Seasonings: onion powder, garlic powder, paprika
How to Make Buffalo Chicken Meatballs
If you’re looking for something flavorful and filling to nosh on, these easy Buffalo Chicken Meatballs are a perfect snack. Healthy ground chicken meatballs are double dosed with the best homemade Buffalo sauce ever and stuffed with tangy blue cheese.
Optional (but recommended) tip: chill the meatballs for 20 minutes before baking. They’ll hold their shape much better!
- SAUCE. Whisk together sauce ingredients in saucepan over medium heat. Simmer 5 minutes, whisking occasionally, until butter melts and sauce thickens.
- PREP. Heat oven to 400°F. Prepare a baking sheet with parchment paper and oil. Mix together meatball ingredients in a large bowl.
- PORTION. Oil your hands and sue them to scoop heaping tablespoons and form into balls. Place onto the prepared baking sheet, leaving space in between.
- COOK. Bake 18-20 minutes. Flip over halfway through.
- FINISH. Toss meatballs with remaining buffalo sauce and serve warm.
Chef’s Tips!
- If you’re chilling for longer than 20 minutes, no need to preheat your oven right away.
- This recipe yields 24 meatballs, so make sure to use a large baking sheet – crowding = no browning!
- The meatball mixture is sticky – rub a bit of olive oil on your hands to prevent it from sticking when you roll!
- If you’re squeamish about using your hands, a potato masher works great to blend ground meat mixtures.
- Also, you can use a 1″ ice cream scoop to form the meatballs, but they won’t be as pretty or presentational.
- To make this recipe compliant, substitute gluten free or keto breadcrumbs.
- Generously sauce your meatballs at the end. It makes a world of difference.
Can I Use Ground Turkey Instead?
Meh. They’re close enough that you can, but it kind of defeats the whole play on Buffalo Chicken, no? Plus, ground chicken usually leads to a denser finished product and doesn’t dry out nearly as easily as turkey, so it’s less crumbly.
What Can I Serve with Buffalo Chicken Meatballs?
You cannot go wrong with the classics – blue cheese or ranch for dipping, and carrots and celery on the side. They’re everyone’s favorites for a reason.
More Game Day Favorites
Did you make these buffalo chicken meatballs?!? We want to hear all about it! Leave a comment below, or share a photo and tag us on Instagram using @thesnackblog and #thesnackblog.
Buffalo Chicken Meatballs
If you’re looking for something flavorful and filling to nosh on, these easy Buffalo Chicken Meatballs are a perfect snack. Healthy ground chicken meatballs are double dosed with the best homemade Buffalo sauce ever and stuffed with tangy blue cheese.
Ingredients
Buffalo Sauce
- ½ c Franks Red Hot
- ½ c Texas Pete’s
- 2 tablespoon butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Meatballs
- 1 tablespoon olive oil, divided
- 1 lb ground chicken
- 1 large egg
- ½ c plus 2 tablespoons panko style breadcrumbs
- ¼ c blue cheese crumbles
- ½ teaspoon kosher salt
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery salt, optional
Instructions
-
Make the buffalo sauce. Combine the hot sauces, butter, onion powder, garlic powder and paprika in a 2-quart saucepan over medium heat. Simmer, whisking occasionally, until butter melts and sauce thickens, 5 minutes.
-
Heat the oven to 400°F. Line a baking sheet with parchment paper, then rub with ½ tablespoon of olive oil.
-
Combine the ground chicken, egg, panko breadcrumbs, blue cheese, ¼ c buffalo sauce, salt, and seasonings in a large mixing bowl. Mix thoroughly using your (clean) hands.
-
Rub the remaining ½ tablespoon of olive oil on your hands, then scoop heaping tablespoon portions, form into meatballs, and place onto the parchment lined baking sheet, leaving space in between. This recipe makes approximately 24 meatballs.
-
Transfer to the fridge and chill at least 20 minutes, and up to 1 hour.
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Bake 18-20 minutes, or until an instant read thermometer registers 165°F. Flip over halfway through if you’d like the meatballs to brown equally on both sides.
-
Transfer the meatballs to a large mixing bowl. Toss gently with the remaining buffalo sauce (a rubber spatula works great!). Serve hot with celery sticks, carrot sticks, ranch dressing, and/or blue cheese dressing.
Notes
- Make it Gluten Free: use gluten free breadcrumbs
- Make it Keto or Low Carb: substitute almond flour for the panko breadcrumbs
Nutrition
Serving: 3meatballs | Calories: 175kcal (9%) | Carbohydrates: 5g (2%) | Protein: 12g (24%) | Fat: 12g (18%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 76mg (25%) | Sodium: 992mg (43%) | Potassium: 67mg (2%) | Fiber: 0g | Sugar: 0g | Vitamin A: 45IU (1%) | Vitamin C: 6mg (7%) | Calcium: 8mg (1%) | Iron: 5mg (28%)
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